Papa John's Pizza, 411 Chatham Heights Road Suite #111, Fredericksburg, VA 22405 - Carry Out Food Service Only inspection findings and violations

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Business Info

Restaurant: Papa John's Pizza
Address: 411 Chatham Heights Road Suite #111, Fredericksburg, VA 22405
Type: Carry Out Food Service Only
Phone: 540 372-7676
Total inspections: 5
Last inspection: 12/17/2015
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Inspection findings

Inspection date

Type
The facility is clean and well maintained.
Abbreviations: PIC- person in charge, WIC- walk in cooler, ST- surface temperature, IT- internal temperature, PPM- parts per million.
  • Equipment - Fixed Equipment, Spacing or Sealing (repeated violation)
    Observation: The handsinks, beside the pizza prep unit and the 3-compartment sink, are not sealed to the adjoining walls.
    Correction: Seal the units to the adjoining equipment or walls since it is exposed to spillage or seepage.
  • Plumbing System Maintained in Good Repair (corrected on site)
    Observation: Observed the plumbing under the 3-compartment sink to be leaking and in poor repair. PIC stated a new 3-compartment sink, of the same sink model, has been ordered and will replace the existing one along with all the old plumbing components as well.
    Correction: Repair and maintain all plumbing components and fixtures.
12/17/2015Routine
Discussed with the person in charge:
- PIC stated that the facility is now using a new pre-mix system for sanitizer. Provided training on testing sanitizer in the 3-compartment sink.
- Good handwashing procedures observed. Thank you!
Abbreviations: PIC – Person in Charge, RIC – Reach-in Cooler, WIC – Walk-in Cooler, RIF – Reach-in Freezer, WIF – Walk-in Freezer, IT- Internal Temperature, ST – Surface Temperature, SP – sandwich prep unit, Pizza Prep – PP
  • Food Storage - Clean and Dry Location (corrected on site)
    Observation: Observed peppers at the pizza cutting station to be uncovered. PIC placed a covering over the peppers during the inspection.
    Correction: Store food where it is not exposed to splash or install an approved durable, and cleanable barrier between the splash source and the food to prevent contamination.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The handsink by the pizza prep and the 3-compartment sink are not sealed to adjoining equipment or walls.
    Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
  • Equipment and Utensils, Air-Drying Required
    Observation: Several clear plastic food containers on the storage rack above the 3-compartment sink were found stacked while wet after cleaning and chemical sanitization.
    Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed the back door to have a small gap along the bottom of the door.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
  • Physical Facilities in Good Repair
    Observation: Observed multiple broken and/or cracked floor tiles by the 3-compartment sink and in the walk-in cooler.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The floors under the 3-compartment sink and under the pepsi drink display cooler are noted in need of cleaning.
    Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
01/08/2015Routine
Abbreviations: WIC - walk in cooler
No violation noted during this evaluation.		01/09/2014Routine
Sanitizer: Quaternary Ammonia, Concentration in Three compartment sink at 300ppm
Discussed with Person in Charge:
1. Employee Health, gave handout
2. Date Marking Procedures
3. Cleaning of in use utensils
Abbreviations: RIC-Reach In Cooler, RIF-Reach In Freezer, PIC-Person In Charge, HH-Hot Holding, CH-Cold Holding, WIC-Walk In Cooler, WIF-Walk In Freezer, PP-Pizza Prep, SP-Sandwich Prep
No violation noted during this evaluation.		06/19/2013Risk Factor
Sanitizer: Quaternary Ammonia: Three Compartment Sink: 300ppm
Discussed With Person in Charge:
1. Employee Health
2. Using Time as a Public Health Control
3. Recommend installing a door sweep to seal the gaps around the exterior door
4. Proper use of sponges
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor and wall juncture next to the mop sink in the mop storage area is not sealed.
    Correction: Seal floor and wall juncture in rooms where water flush cleaning methods are used.
  • Outer Openings - Protected
    Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed gaps and holes in the back door that when shut, would allow insects or rodents to enter.
    Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, tight-fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
02/11/2013Routine

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